Quick apps and football snaps – Week 4!

I love it so much because it’s not only convenient, it’s predictable. I don’t have to think when I’m ordering, I just do it. Japanese – give me miso soup and a Philadelphia Roll. Pizza joint – pepperoni topping and mild wings on the side. Mexican – all the chicken quesadillas I can handle.

And when it comes to Chinese food, these little suckers need to be ordered: crab rangoons.

I know not what rangoon truly means; I’ve only ever seen it paired with the word “crab.” (I lied. I just Googled it. It’s also the capital and largest city of Myanmar. THE MORE YOU KNOW.)

These deep-fried dumplings are a combo of crab meat and cream cheese that sweetens the senses, and they don’t always have to be so unhealthy-ish. Take the frying out, lighten the cream cheese, and you have something not half bad.

Welp, we’re just starting Week 4 and thus far only 3 teams go undefeated: the Philadelphia Eagles, Arizona Cardinals and Cincinnati Bengals. Also, the latter two teams have a bye this week, which means they won’t be playing, leaving Philly as the team to have a shot at the first to have a four-win streak. They’ll face off against the San Francisco 49ers (at team whose records sits at 1-2) at 4:25 p.m. on Sunday on Fox.

Kicking off the week tonight is the New York Giants vs. the Washington Redskins at 8:25 p.m. on CBS. Monday Night Football goes to the New England Patriots and Kansas City Chiefs, who play at 8:30 p.m. on ESPN.

*Note that all times are EST and you may not be able to get certain games, depending on the area in which you live.

CRAB RANGOON

Courtesy of generationyfoodie.com

Serves 8

INGREDIENTS:

24 wonton wrappers

Olive oil cooking spray

8 oz. lump crab meat

1 tsp. Worcestershire sauce

2 tsp. curry powder

1 tsp. ground ginger

½ cup reduced fat cream cheese

⅓ cup scallions, washed and thinly sliced

DIRECTIONS:

Preheat the oven to 375 degrees Fahrenheit and spray a muffin tin with olive oil spray.

I am impatient, so when I couldn’t find wonton wrappers I went for filo dough. If you’ve done this, pre-cut it into neat little squares and go about your business. Otherwise, stack up the squares you’re about to use by the tins, awaiting fulfillment.

In a mixing bowl, combine crab, Worcestershire, scallions, curry, ginger and cayenne. Since lump crab only came in enormous cans (and I am, again, impatient) I bought imitation crab and chopped it into fine strips. It seemed to work just fine to me.

Add the cream cheese, mashing everything with a fork until fully incorporated.

Using a teaspoon, spoon the filling mixture onto a square wrapper. I found that plopping the mix in the center and then folding the wrapper as such was the best way to start:

Then, I pulled all the ends upward, to make it look like this:

I’m not an artist. I also have no patience. It didn’t affect the taste.

Place each perfectly wrapped food package into a section of the muffin tin until the mixture is gone, then pop them in the oven for 10 minutes until they’re slightly brown.

Serve them with soy sauce or, if you’re like me, you probably have about 70 packets of duck sauce from prior takeout endeavors laying about. Enjoy!